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No Bake Individual Lemon Raspberry Cheesecakes
These No Bake Individual Lemon Raspberry Cheesecakes have a buttery graham cracker crust topped with creamy lemon cheesecake filling and fresh raspberries. Easy to make ahead and served in individual cups, they're a pretty no-bake dessert for Valentine's Day, showers, brunches, summer gatherings, and more.
Servings: 6 servings
Calories: 212kcal
Ingredients
For the Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 Tablespoon sugar
- 3 Tablespoons salted or unsalted butter melted
For the Lemon Raspberry Cheesecake Filling:
- 2/3 cup sugar
- 2 medium sized lemons zested
- 1 (8 ounce) package cream cheese softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) container Cool Whip thawed
- 1 cup fresh raspberries slightly mashed with a fork
- Optional garnishes: fresh mint, more raspberries, graham cracker crumbs
Instructions
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork until evenly combined.
- Divide the graham cracker mixture evenly among 6 miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the mixture into the bottom of each dish. Set aside.
- Add the sugar and lemon zest to a mixing bowl. Mix them together until the sugar becomes moist and fragrant.
- Add the softened cream cheese and beat with an electric mixer until smooth.
- Add the fresh lemon juice and vanilla extract and mix until combined.
- Using a rubber spatula, gently fold in the thawed Cool Whip until the mixture is smooth and evenly combined.
- Gently fold in the slightly mashed raspberries.
- Divide the cheesecake filling evenly among the prepared dishes. Spoon the filling over the crust, or pipe it into the dishes for a prettier presentation.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Just before serving, garnish each cheesecake with fresh raspberries and a small sprig of fresh mint, if desired.
Notes
How to Make Them Even Lower in Fat & Calories
This recipe can easily be made with lighter ingredients, just as I originally prepared it. Use 1/3-fat cream cheese in place of regular cream cheese, and fat-free Cool Whip in place of the original. You can also use I Can't Believe It's Not Butter Light in place of the melted butter.
The measurements stay the same, so you can make one, two, or all three of these swaps without changing any other part of the recipe.
Make-Ahead and Storage
These individual cheesecakes are perfect for making ahead. Prepare them, cover, and refrigerate until you’re ready to serve. For the prettiest presentation, wait to add the fresh raspberries and mint until just before serving.
Cover leftovers and store them in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 38g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 104mg | Fiber: 3g | Sugar: 29g | Vitamin A: 192IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg